SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 20 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS
Cauliflower is high in vitamin C, dietary fiber, and sulforaphane. Sulforaphane enhances antioxidant activity and helps keep blood vessels and arteries healthy. In this dish, cauliflower is cut lengthwise to form an open surface that picks up the delicious flavors it is marinated in. These tender, savory, lemon-flavored cauliflower steaks are topped with a fresh and crisp pesto sauce for perfectly balanced flavor.
2 teaspoons avocado oil
1 tablespoon lemon juice
1 teaspoon garlic powder
½ head cauliflower, sliced lengthwise into 1-inch-thick “steaks”
1
.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2
.
In a small mixing bowl, combine the oil, lemon juice, and garlic powder. Evenly brush the dressing over each side of the cauliflower steaks. Transfer the steaks to the prepared baking sheet.
3
.
Roast for 10 minutes, flip, and roast for an additional 10 minutes, until the cauliflower is fork-tender and the edges are lightly browned.
4
.
Top the steaks with the pesto. Serve immediately.
SUBSTITUTION TIP:
Swap out the Arugula-Basil Pesto for the
Tahini-Garlic Dressing
for a simple update to this dish’s flavor.
Per serving:
Calories: 185; Total fat: 15g; Saturated fat: 2g; Cholesterol: 0mg; Sodium: 50mg; Potassium: 543mg; Magnesium: 41mg; Carbohydrates: 11g; Sugars: 3g; Fiber: 4g; Protein: 5g; Added sugar: 0g; Vitamin K: 22mcg